Advertisements

Preparation

Heat oven to 350 degrees
In a largepot or roasting pan, melt 2 tbsp vegetable oil. Season the chicken with salt and pepper, put the rosemary in the chicken and saute on all sides until brown. Turn the bird on its back and sprinkle the vegetables all around it. Cover and roast in the oven for 1 1/4 hour or until juices run clear when thihg is pierced. Stir the vegetables every 20 minutes. Serve